Sauteed Beet Greens With Roasted Beets And Pork Tenderloin Recipes

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PORK TENDERLOIN WITH ROASTED BEETS AND GREENS

No part of the beet goes to waste in this recipe, which makes use of the nutrient-rich greens, as well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8



Pork Tenderloin with Roasted Beets and Greens image

Steps:

  • Preheat oven to 425 degrees. Loosely wrap beets in parchment-lined foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, about 1 hour. Let cool slightly; remove skins. Slice beets. Set aside.
  • Season pork generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 6 minutes. Transfer skillet to oven and roast until pork registers 150 degrees on an instant-read thermometer, 8 to 10 minutes. Remove from pan and let rest for 10 minutes.
  • Meanwhile, whisk mustard and vinegar in a bowl. Gradually whisk in 6 tablespoons olive oil until emulsified. Season to taste; set aside.
  • In a large skillet, heat remaining tablespoon of olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat. Add reserved sliced beets and half of vinaigrette, and toss to combine.
  • Slice pork and drizzle with remaining vinaigrette. Serve with sauteed greens and sliced beets.

1 bunch beets with greens (about 2 to 3 lbs), greens separated and chopped (about 8 cups greens)
1 pork tenderloin (about 1 pound), trimmed of excess fat
Coarse salt and ground pepper
1 tablespoon vegetable oil
4 teaspoons Dijon mustard
2 tablespoons red-wine vinegar
7 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced

ROASTED BEETS AND SAUTEED BEET GREENS

This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.

Provided by BN61079

Categories     Side Dish     Vegetables

Time 1h10m

Yield 4

Number Of Ingredients 7



Roasted Beets and Sauteed Beet Greens image

Steps:

  • Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
  • Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
  • When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g

1 bunch beets with
greens
¼ cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion
salt and pepper to taste
1 tablespoon red wine vinegar

BOILED BEETS WITH SAUTEED BEET GREENS

If you are lucky enough to find a fresh bunch of beets with big green leaves, don't waste them-beet greens are just as delicious as beets themselves. Serve the two together to get the best of both worlds.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5



Boiled Beets with Sauteed Beet Greens image

Steps:

  • Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water.
  • Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat. Serve warm greens with whole boiled beets. Drizzle with additional olive oil, if desired.

1/2 teaspoon salt, plus more to taste
3 pounds medium beets, greens removed and washed
1 tablespoon olive oil, plus more for drizzling
1 clove garlic, thinly sliced
Freshly ground black pepper

SAUTEED BEET GREENS

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6



Sauteed Beet Greens image

Steps:

  • Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

Olive oil, to coat pan
2 bunches beet greens, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper

ROASTED BABY BEETS AND SAUTEED BEET GREENS

Provided by Food Network

Categories     side-dish

Time 40m

Number Of Ingredients 0



Roasted Baby Beets and Sauteed Beet Greens image

Steps:

  • Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL

Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 2 to 4

Number Of Ingredients 6



Sautéed Beet Greens with Garlic and Olive Oil image

Steps:

  • Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram

1 pound beet greens (2 large or 3 small bunches)
Salt
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper

ROASTED BEETS AND SAUTEED BEET GREENS

Beetroot (US Beets) is not one of my DH's favorite veggie. In our local newspaper was a recipe that I just had to try as I love beetroot but don't get to eat them very often unless I go to a restaurant. If you like beetroots then you will love this recipe.

Provided by SueVM

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6



Roasted Beets and Sauteed Beet Greens image

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Wash beets thoroughly leaving the skins on and remove the greens.
  • Rinse greens, removing any large stems and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. (If you want to peel the beets, it is easier to do so once they have been roasted).
  • Cover and bake for 45 to 60 mins, or until a knife can slide easily through the largest beet.
  • When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat.
  • Add the garlic and onions, and cook for a few minutes.
  • Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet.
  • Cook and stir until greens are wilted and tender.
  • Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or a knob of butter.

Nutrition Facts : Calories 130, Fat 13.5, SaturatedFat 1.9, Sodium 1.8, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 0.3

1 bunch beet with greens
4 tablespoons extra virgin olive oil
1 small onion, finely diced
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
2 tablespoons red wine vinegar (or knob of butter)

PORK TENDERLOIN WITH SAUTéED BEET GREENS AND ROASTED BEETS

Categories     Pork     Roast     Beet

Yield serves 4

Number Of Ingredients 8



Pork Tenderloin with Sautéed Beet Greens and Roasted Beets image

Steps:

  • Preheat oven to 400°F. Loosely wrap beets in a 12-by-20-inch piece of parchment, then wrap packet in foil. Place on a rimmed baking sheet and cook until easily pierced with the tip of a sharp knife, 35 to 45 minutes. When cool enough to handle, rub off skins with paper towels. Reserve 1 beet; halve and slice remaining beets.
  • Season pork all over with 2 teaspoons salt, dividing evenly, and pepper. Place on a rimmed baking sheet and roast until an instantread thermometer inserted in middle reaches 138°F, 14 to 16 minutes. Transfer to a cutting board and let rest 10 minutes before slicing thinly.
  • Meanwhile, process the reserved whole beet with 1 tablespoon oil in a food processor until smooth. Pass through a fine sieve lined with cheesecloth into a small bowl (to yield 1 tablespoon plus 1 teaspoon juice); discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine.
  • In a large skillet, heat remaining 1 tablespoon oil over medium. Cook garlic, stirring, until fragrant and golden, about 1 minute. Add beet greens and 1 teaspoon salt; season with pepper. Cook, stirring occasionally, until greens are wilted and tender, 2 to 4 minutes. Remove from heat, and discard garlic. Add sliced beets and re maining 1 tablespoon vinegar, and toss to combine. Sprinkle with pine nuts.
  • To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.
  • Nutrition Information
  • (Per Serving)
  • Calories: 553
  • Saturated Fat: 4.3g
  • Unsaturated Fat: 18g
  • Cholesterol: 111mg
  • Carbohydrates: 43.2g
  • Protein: 44.6g
  • Sodium: 1208mg
  • Fiber: 14.5g

2 bunches beets (3 to 4 pounds with greens), greens separated and chopped, washed, and drained with some water left clinging (about 9 cups greens)
2 pork tenderloins (about 1 1/4 pounds)
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons plus 1 tablespoon red-wine vinegar
2 garlic cloves, smashed
2 tablespoons pine nuts, toasted (page 53)

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